Du commerce du lait, destiné a l’alimentation parisienne. De la fabrication du fromage de gruyère dans l’Yonne. Paris: Audot, [1873].

POURIAU, Armand Florent.

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4to. Nineteen wood-engravings in the text. 32 pp. Original printed wrappers, entirely unopened.The extremely rare FIRST SEPARATE EDITION of a report of two trips taken by the École d’agriculture de Grignon. The first was to the dairy at Montereau to see how milk was processed that was destined for consumption in Paris. The second was to Villeneuve-la-Guyard where M. Lecomte showed the students and teachers of the École his new shop to make gruyère. This is an extract from the Journal de l’Agriculture, November-December, 1873. Pouriau was the author of La laiterie (first ed.: 1872), an overview of butter and cheese fabrication in France and other countries, which went through several editions. Not in OCLC, RLIN, or any of the gastronomic bibliographies. Bookseller Inventory #

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Title: Du commerce du lait, destiné a l’...
Binding: Hard cover

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